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Fermentation as a Strategy to Improve the Functional and Nutritional...
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Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 1 October 2024 | Viewed by 4459

Special Issue Editors

Dr. Morena Gabriele

E-Mail Website
Guest Editor
Institute of Agricultural Biology and Biotechnology (IBBA), Italian National Research, Via Moruzzi 1, 56124 Pisa, Italy
Interests: nutraceuticals; functional foods; fermented foods; biotechnologies; antioxidants; bioactive peptides; food components; food analysis; foods biological and functional activities; inflammation; ER stress; oxidative stress; cell cultures; gene and protein expression; enzyme activities; human pathologies; human chronic diseases; fermentation and health
Special Issues, Collections and Topics in MDPI journals
Dr. Laura Pucci

E-Mail Website
Guest Editor
Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, 56124 Pisa, Italy
Interests: antioxidants; food science; nutraceuticals; fermented food; cereals; inflammation; oxidative stress; cell culture; gene and protein expression; enzyme activities; metabolic disease; diabetes; health

Special Issue Information

Dear Colleagues,

Increasing consumer demand for nutritious and healthier products has driven researchers and manufacturers to favor innovative and sustainable food production and preservation methods.

Among these methods, fermentation is a centuries-old food preservation and enhancement technique that has gained renewed interest owing to its capacity to improve the taste, texture, and functional and nutritional value of many food items.

This Special Issue, titled "Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods", delves into the pivotal role played by the fermentation process in improving the healthy and sensory attributes of various food products by enhancing the overall nutritional profile, as well as the bioavailability of essential nutrients and bioactive compounds, and reducing the presence of anti-nutrients in a wide array of food items.

The Special Issue also explores the contributions of fermentation to food shelf life and safety, as it often leads to the production of natural preservatives and antimicrobial agents, reducing the need for chemical preservatives. This Special Issue also highlights the importance of fermentation in terms of creating unique flavors and textures, elevating the gastronomic experience for consumers, and promoting both culinary delight and improved health outcomes.

This Special Issue invites original research articles, reviews, and insights to explore the diverse applications of fermentation in the food industry, and it represents a valuable resource for researchers, food scientists, and industry professionals seeking to harness the potential use of fermentation as a sustainable and health-focused approach to food production, bridging the gap between tradition and innovation in pursuit of healthier and more flavorsome foods.

Dr. Morena Gabriele
Dr. Laura Pucci
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermentation
  • food biotechnology
  • food and beverages
  • fermented foods
  • nutraceuticals
  • functional foods
  • microorganisms
  • bacteria
  • yeast
  • fungi
  • bioactive compounds
  • antioxidants
  • antimicrobial
  • food safety
  • food preservation
  • food quality
  • probiotics

Published Papers (4 papers)

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Research

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17 pages, 1664 KiB  
Article
Screening of a Saccharomyces cerevisiae Strain with High 3-Methylthio-1-Propanol Yield and Optimization of Its Fermentation Conditions
by Qi Sun, Jinghao Ma, Rana Abdul Basit, Zhilei Fu, Xiaoyan Liu and Guangsen Fan
Foods 2024, 13(9), 1296; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091296 - 23 Apr 2024
Viewed by 343
Abstract
3-Methylthio-1-propanol (3-Met) is an important flavor compound in various alcoholic beverages such as Baijiu and Huangjiu. To maintain the content of 3-Met in these alcoholic beverages, it is necessary to screen a micro-organism with high yield of 3-Met from the brewing environment. [...] Read more.
3-Methylthio-1-propanol (3-Met) is an important flavor compound in various alcoholic beverages such as Baijiu and Huangjiu. To maintain the content of 3-Met in these alcoholic beverages, it is necessary to screen a micro-organism with high yield of 3-Met from the brewing environment. In this study, the ability of yeast strains from the Baijiu brewing to produce 3-Met was analyzed, aiming to obtain yeast with high-yield 3-Met, and its fermentation conditions were optimized. Firstly, 39 yeast strains were screened using 3-Met conversion medium. The results showed that the majority of the strains from Baijiu brewing sources could produce 3-Met, and nearly half of the strains produced more than 0.5 g/L of 3-Met. Among these, yeast F10404, Y03401, and Y8#01, produced more than 1.0 g/L of 3-Met, with yeast Y03401 producing the highest amount at 1.30 g/L. Through morphological observation, physiological and biochemical analysis, and molecular biological identification, it was confirmed that yeast Y03401 was a Saccharomyces cerevisiae. Subsequently, the optimal fermentation conditions for 3-Met production by this yeast were obtained through single-factor designs, Plackett–Burman test, steepest ascent path design and response surface methodology. When the glucose concentration was 60 g/L, yeast extract concentration was 0.8 g/L, L-methionine concentration was 3.8 g/L, initial pH was 4, incubation time was 63 h, inoculum size was 1.6%, shaking speed was 150 rpm, loading volume was 50 mL/250 mL, and temperature was 26 °C, the content of 3-Met produced by S. cerevisiae Y03401 reached a high level of 3.66 g/L. It was also noteworthy that, in contrast to other study findings, this yeast was able to create substantial amounts of 3-Met even in the absence of L-methionine precursor. Based on the clear genome of S. cerevisiae and its characteristics in 3-Met production, S. cerevisiae Y03401 had broad prospects for application in alcoholic beverages such as Baijiu. Full article
(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)
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12 pages, 1285 KiB  
Article
Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso
by Morena Gabriele, Andrea Cavallero, Elena Tomassi, Nafiou Arouna, Július Árvay, Vincenzo Longo and Laura Pucci
Foods 2024, 13(5), 704; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050704 - 26 Feb 2024
Viewed by 715
Abstract
Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study [...] Read more.
Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential. Full article
(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)
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11 pages, 264 KiB  
Article
Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
by Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek and Karolina Skonieczna-Żydecka
Foods 2024, 13(1), 50; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13010050 - 21 Dec 2023
Viewed by 1169
Abstract
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of [...] Read more.
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP—4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2−) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha. Full article
(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)

Review

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20 pages, 2093 KiB  
Review
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
by Belén Hidalgo-Fuentes, Edgar de Jesús-José, Anselmo de J. Cabrera-Hidalgo, Ofelia Sandoval-Castilla, Teodoro Espinosa-Solares, Ricardo. M. González-Reza, María L. Zambrano-Zaragoza, Andrea M. Liceaga and José E. Aguilar-Toalá
Foods 2024, 13(6), 844; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13060844 - 10 Mar 2024
Viewed by 1769
Abstract
Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to [...] Read more.
Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits. Full article
(This article belongs to the Special Issue Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods)
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